Chilli gobi recipe

Ingredients:

• 1 Cauliflower (pieces)
• 3 Onions
• 3 Green chillies
• 1 Cup gram flour
• 1 tsp Red Chilli powder
• Fresh coriander leaves
• Salt to taste
• Oil for frying

Method:

•	Cut cauliflower into pieces.
•	Chop the onions and green chillies.
•	Mix flour, red chili powder and salt.
•	Prepare batter of thick consistency.
•	Dip cauliflower pieces in the batter.
•	Deep fry the cauliflower pieces in oil.
•	Heat the oil.
•	Add chopped onions and green chillies till it turns golden brown.
•	Add fried cauliflower and saute for few minutes.
•	Adorn with fresh coriander leaves

How to make Cabbage soup?

Ingredients:
• 1 Head cabbage, shredded or chopped
• 16-28 Ounces canned tomatoes, chopped
• 4 Stalks celery
• 6 Carrots, sliced
• 2 Big onions, chopped
• 1/2 Pound green beans, sliced on diagonal
• 2 Green peppers
• Any fresh herb of choice, chopped
• Black pepper to taste
• 1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.

Method:

	Place all the vegetables in a big pot and cover it with water, bring it to a boil.
•	Stir in the soup mix and boil gently for about 10 minutes.
•	Cover it and decrease the heat and simmer till all the vegetables are soft.
•	Add the black pepper and chopped herbs to it, saving some for garnish.

How to make Carrot soup?

Ingredients:
• 3 Cups Carrots (peeled and sliced)
• 5 tbsp Milk
• 2 Tomatoes
• 2 tsp Butter
• ½ tsp Garam Masala
• 2 tsp Garlic (peeled)
• A pinch Black Pepper Powder
• Salt to taste

Method:

•	Keep the carrots for cooking until their raw smell goes.
•	Boil tomatoes in the water to remove the skin. Remove the seeds also.
•	Blend together the tomatoes, carrots and garlic.
•	Melt the butter in a heavy based vessel and add the above mixture.
•	Allow it to cook for few minutes.
•	Now add milk and again cook the mixture for sometime.
•	Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.
•	Carrot soup is ready to savor. Serve hot.

Making of Mango Pakkoda or Mango pakkuvada

Ingredients:
1 cup - rice flour
1/2 cup - onions, finely chopped.
1/2 cup - green spring onions, finely chopped (the green part)
1/4 cup - green coriander leaves, finely chopped
1/2 tsp - chat masala
3/4 cup - besan/chickpea flour
1/2 cup - grated raw mango
1 tbsp - curry leaves, crushed or chopped finely
1 tbsp - mint leaves, chopped finely
1 inch - piece ginger, finely grated
2 cloves - garlic, finely grated
1/2 tsp - cumin seeds coarsely powdered
1 - green chilli, seeds removed and chopped
a pinch of bicarbonate soda
1/4 tsp - ajwain seeds
oil for frying
salt to taste


Method

1. Mix all the above ingredients
2. Add a little water if needed to form batter of dropping consistency
3. Do not make it watery as it will absorb more oil
4. Heat oil and fry the pakoda in small batches
5. Enjoy hot with your favorite chutney or sauce and hot tea or coffee

How can we make Tomotto soup or thakkali soup?

Ingredients:

• 4 Ripe Tomatoes
• Salt to taste
• Pepper
• Mint leaves
• Butter

Method:

•	Put the tomatoes in boiling water for 2 min.
•	Then immediately transfer them to ice-cold water.
•	Peel the skins and cut the tomatoes into small pieces.
•	Now take water in a pan, boil it and add the chopped tomatoes.
•	Add mint and salt to the boiling mixture. Boil for about 5-6 minutes.
•	Cool and blend the tomatoes with the help of a mixer.
•	Sieve the blended mixture to discard the seeds.
•	Garnish it with a dash of butter and serve hot

The tasty prepration of vegetable idli

Ingredients
1. Idly rice - 1/2 kg
2. Black gram - 200 gm
3. Salt - As required
4. Carrot - One (Medium)
5. Beans - Four
6. Cauli flower - 25 gm
7. Capsicum - Half
8. Ginger - One (Small)
9. Coriander leaves - 5 gm
10. Oil - 5 gm
11. Pepper - a small spoonful

Preparation:

01. After washing rice and black gram well soak it for four hours.
02. Drain the rice and black gram, grind rice and black gram separately adding required amount of water.
03. Mix rice and black gram adding required amount of salt. Leave it to ferment.
04. Cut washed vegetables into small pieces.
05. Mix them with the batter. A a tea spoon of pepper powder.
06. Smear oil in the idli moulds and pour the batter into the mould. Cook it in steam and serve it hot.

How can we make Rasam?

Ingredients
1. Cooked toor dal half cup
Tomatoes 2 large, each cut into 8 pieces
Curry leaves 2 sprigs
Water 4 cups
Tamarind 3-4 small pieces, mix with water and use that water
Salt to taste
2.
Coriander seeds 2 table spoon( 1 used 1 tbsp. of powdered coriander)
Black pepper 1teaspoon
Jeera seeds 1 teaspoon
Ginger 1 teaspoon sliced thin
Garlic cloves 4( leave whole)
Dried red pepper 1
Asafoetida( I used the powder form, maybe used 1/4 tsp.)
3.
Cooking oil 1 tablespoon
Mustard seeds 1 teaspoon
Dried red pepper 2( cut into 2-3 pieces)
Coriander (fresh) 1 tablespoon

Method

Crush all the ingredients under the heading 2.
Add all this to ingredients under 1. and being to boil.
After the tomatoes have cooked weell, drain the mixture through a wide eyed sieve.( I did this ,but ended up adding some of the stuff to the drained liquid to give it some body)

Crack the mustard seeds in oil, add the dried red pepper and then add the drained mixture into it. Add fresh coriander and serve hot.

how is the making of Brinjal Fry

ingredients
1. brinjal cut into round slices- 250 gm
2. chilly powder- 3/4 tsp
3. coriander powder-1/2 tsp
4. turmeric powder- 1/4 tsp
5. pepper powder- 3/4 tsp
6. garlic- 4 flakes
7. salt to taste
8. onion sliced long- 3 dsp
method
Grind the ingredients from 2 to 7 to a fine paste. Smear the paste over the brinjal slices and keep for some time. Heat oil and saute the onions and drain. In the remaining oil add the brinjal slices. When the slices are browned, drain. Mix with the sauted onions and serve.

How to make Beetroot Pachadi

ingredients
1. beetroot chopped fine- 200gm
2. onion chopped -50 gm
3. green chilly chopped- 5
4. ginger chopped fine-1 small piece
5. curd-250 ml
6. mustard- 1 tsp
7. small onion sliced -6
8. curry leaves- 2 stalks
method
Heat oil in a skillet and fry mustard. Then add small onion and fry. Add beetroot, onion, green chilly,ginger, salt, curry leaves and saute. When beetroot is done add curd and mix well. When it gets fairly hot remove.

How to make Inji Kari

Ingredients
Fresh Ginger - 150 gms
Shallots - 150 gms
Green chilly - 20 gms
Curry leaves - 3 sprigs
Coconut oil - 2 tbs..
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Tamarind - 20 gms
Water - 1/2 cup
Mustard seeds - 1/2 tsp.
Dry red chilly - 3 nos.
Molasses syrup - 1/4 cup
Turmeric powder - 1/4 tsp.


Method:
• Mince ginger, shallots, and green chilly fine
• Soak the tamarind in water
• Heat oil in a heavy pan, add the mustard seeds, when it splutters add the
red chilly, curry leaves, then the minced ingredients, fry on low flame till
light brown, remove from flame
• Add chilly, coriander and turmeric powder, return to flame fry on low fire, to this add the soaked tamarind juice (which should be strained), and the molasses syrup
• Simmer till oil separates and the curry gets a saucy consistency, taste for salt
• Serve with rice

(This keeps well in the refrigerator)

How to make Banana-Stalk Bengal Gram Kootu

Ingredients
1. 3 cups finely chopped banana stalk (1 pindi) with fibres removed
2. 1/2 cup bengal gram, cooked with a little turmeric till a little gravy is left
3. 1 pinch jeera seeds,3 green chillies
4. 1/2 cup of grated coconut
5. 1 dsp.oil
6. 1/2 tsp.mustard seeds, 2 dsp. finely chopped onions
7. 2 dry red chillies, each cut into three pieces, A few curry leaves

Method
Wash the prepared pindi in water mixed with a little butter milk. Drain the water, squeeze the pindi and separate.Heat 1/2 cup of water. When it boils put the pindi into it, close the pan with a lid and cook. Add the cooked dhal into the cooked pindi. Grind jeera, crush gren chillies and grind the grated coconut coarsely. Mix the masala well and add it to the vegetable dhal mixture. Close the lid and allow it to simmer two or three times. Remove from fire.Heat oil, saute mustard, onions, red chillies and curry leaves. Pour the hot seasoning over the kootu. Serve hot.
Note: A few drops of lime-juice will enhance the taste and aroma.

Here is the recipe of Tomato Mulakutanny

Ingredients
1.250 gms ripe tomatoes
2.2 dsp coriander, ½ tsp cumin seed, 4 flakes garlic crushed in skin, ½ tsp pepper, 6 dry chillies
3.2 dsp gingelly oil (coconut oil can be used)
4.¼ tsp mustard
5.1 stalk of curry leaves
6.6 cups of water
7.Few springs of coriander leaves. A small piece asafoetida

Method
Crush the ingredients of the second item. Heat oil and saute curry leaves and mustard. Add the crushed ingredients and saute over low heat. Add tomatoes,fry for a little while and pour leaves and asafoetida. Simmer for a few minutes and remove from fire. It can be strained before use.

Note: Select a deep pan for suting. A pinch of sugar can be added.

How to make Pappad Thoren

Ingredients
1. Fried Pappads- 8, 2. Oil-2 dsp, 3. Mustard seeds- ¼ tsp, 4, Black gram dhal-1 tsp, 5. Big onion (chopped)- 1, 6. Green chillies (chopped)- 2, 7. Grated coconut-½ cup

Method
1. Heat oil and fry mustard and black gram dhal.
2. Add chopped onions and green chillies and saute.
3. Add grated coconut and stir till the water is absorbed.
4. Add the crumbed fried pappads and mix.

Tasty Vegetable Kuruma

You will need
1. Mixed vegetables (comprising of carrot, beans, potatoes, cauliflower etc.)- 2 cups
2. Salt - to taste
3. Green chillies (slit) - 6
4. Big onions (sliced) - 2
5. Cumin seeds - ¼ tsp
6. Poppy seeds-¼ tsp
7. Ginger- 1" piece
8. Pepper -¼ tsp
9. Garlic - 4 cloves
10.Turmeric Powder- ¼ tsp
11. Cardamom -3
12. Cinnamon-1" piece
13. Cloves-4
14. Oil -¼ cup
15. Coconut milk- ¾ cup from ½ a coconut
16. Coconut grated- 3 dsp
17. Curd- ¼ cup
18. Lime juice-1 tsp

Method
1. Cook the vegetables with salt and keep aside.
2. Grind ingredients from 4 10 and keep aside.
3. Saute onions, green chillies and the spices in oil.
4. Add the ground ingredients and saute.
5. Add the vegetables and the coconut milk.
6. Grind the grated coconut and mix it with the curd and add it to the above.
7. Slimmer for a few minutes.
8. When done, add the lime juice.

Do you know how can we make Oolan

Oolan
Ingredients
1. ½ cup black-eyed beans
2. 2½ cups water
3. 2 cups ash gourd, diced
4. 6 green chillies, half slit
5. Salt to taste
6. 1 cup thick coconut milk
7. A few curry leaves
8. 1 dsp coconut oil


Method
1. Pressure cook the black-eyes beans in 1½ cups water and keep aside.
2. Cook the ash gourd with green chillies, salt and 1 cup water.
3. Add the cooked beans and allow to simmer for a while. Add coconut milk and curry leaves. Remove from heat.

To serve 6

How to prepare Coconut Rice

Coconut Rice
Ingredients
1. ¼ cup ghee
2. 2 cups basmati rice, soaked in water for 15 minutes
3. 5 cups coconut milk
4. Salt to taste
5. ¼ cup coconut, grated

Method
1. Heat the ghee in a heavy-bottomed vessel. Stir fry the rice in it till slightly brown. Add coconut milk and bring to boil. Lower the flame and cook till done. Add salt and stand over a very slow fire till all the water is absorbed.
2. Roast grated coconut lightly and sprinkle over hot rice before serving.

To serve 4

How can we prepare Idichakka Thoran (Tender Jackfruit)

Idichakka Thoran (Tender Jackfruit)
Ingredients
1. 3 cups tender jackfruit, diced
2. ¼ tsp turmeric powder
3. Salt to taste
4. 1 cup water
5. 1 cup coconut, grated
6. ¼ tsp cumin seeds
7. ½ tsp chilli powder
8. 2 garlic cloves

For the seasoning
1. 2 dsp refined vegetable oil
2. ½ tsp mustard seeds
3. 1 tsp rice
4. 2 dry red chillies, halved
5. A few curry leaves

Method
1. Place the diced jackfruit in a pan with a pinch of turmeric and salt to taste. Ad 1 cup water and cook till done.
2. Drain the cooked jackfruit, crush with a pestle and shred.
3. Coarsely grind the grated coconut, cumin seeds, chilli powder and garlic.
4. Heat oil and allow mustard seeds and rice to splutter. Add red chillies and curry leaves. Saute till brown.
5. Add the coarsely ground ingredients to the jackfruit and saute again. Allow the mixture to dry out completely before removing from heat. Serve hot.

how can we make parippu currry

Parippu

You will need:
1. 1 cup husked green beans
2. 3 cups water
3. ¼ tsp chilli powder
4. 4 garlic cloves
5. ¼ tsp cumin seeds
6. ½ tsp turmeric powder
7. 1 cup coconut, grated

For the seasoning:
1. 2 dsp refined vegetable oil
2. 1 dsp ghee
3. 1 tsp mustard seeds
4. 2 tsp button onions, sliced in rounds
5. A few curry leaves
6. 2 dry red chillies, quartered
7. Salt to taste

Method
1. Lightly roast beans in a thick-bottomed skillet on a slow fire without permitting the colour of the beans to change. Then cook the green beans in 3 cups water.
2. Grind ingredients 3 to 7 to a fine paste. Mix the paste in a little water and add to the cooked beans. Add salt to taste. Bring to boil and remove from fire.
3. In a mixture of oil and ghee, fry mustard seeds, button onions, curry leaves and chillies and ad to the curry. Serve hot.

To serve 6

How can we make delicious Sambar (with sambar powder)

Sambar (with sambar powder)


You will need:
1. 1 cup pigeon peas
2. 1 tsp turmeric powder
3. 5½ cups water
4. Tamarind, the size of a lime
5. ¼ kg mixed vegetables (brinjal, cucumber, drumstick, potato, onion), cut into pieces
6. 4 green chillies, half slit
7. Salt to taste
8. 2 dsp sambar powder

For the seasoning:
1. 1 dsp refined vegetable oil
2. ½ tsp mustard seeds
3. 1 dsp onion, chopped
4. 1 dry red chilli, halved
5. A few curry leaves
6. A few coriander leaves

For the sambar powder:
1. 1 dsp gingelly oil
2. ½ tsp asafoetida powder
3. 1 tsp fenugreek seeds
4. 12 dry red chillies
5. 2 dsp coriander seeds

To prepare the sambar powder:
1. Heat the gingelly oil,. Roast all the ingredients one by one. Mix together and powder finely. Store in an airtight tin.

Method:
1. Cook the washed pigeon peas with turmeric powder in 3 cups water.
2. Soak tamarind in ½ cup water.
3. Cook vegetables in 2 cups water. When the vegetables are cooked, strain and pour in the tamarind extract and the sambar powder.
4. Allow it to boil for 10 minutes. Remove from fire.
5. Heat oil. Season the sambar with mustard seeds, onion, red chilli and curry leaves. Garnish with coriander leaves.

To serve 6

How can we make Tomato Rasam

Tomato Rasam
You will need:
1. ¼ cup pigeon peas
2. 4 cups water
3. 4 garlic cloves
4. ½ tsp cumin seeds
5. 1 tsp ginger, sliced
6. ¼ tsp peppercorns
7. 4 tomatoes, medium sized, cut into large pieces
8. ½ tsp asafoetida powder
9. ½ tsp chilli powder
10. ½ tsp coriander powder
11. Salt to taste
12. Juice of half a lime

For the seasoning:
1. 1 dsp refined vegetable oil
2. ½ tsp mustard seeds
3. 1 tsp husked black beans
4. 2 red chillies, halved
5. 2 dsp coriander leaves

Method:
1.Cook the pigeon peas in 4 cups water, until soft. Crush garlic, cumin seeds, ginger and peppercorns and add. Put in tomatoes, asafoetida, chilli and coriander powders and salt. When it boils, remove from the fire and strain. Add lime juice according to taste.
2.Heat oil and splutter mustard seeds. Add black beans, chillies and coriander ;eaves and fry lightly. Pour over rasam.

To serve 8